Triple Chocolate Pound Cake

Submitted by JamesDeansGirl

"I just found this in an older cookbook and haven't tried it yet, so the prep. time is just a guess. It sounds fantastic, though, so I'll probably make it this weekend to "celebrate" the end of summer:)"

 

• Ready In: 1hr 40mins
• Ingredients: 13
• Serves: 8-10

ingredients

• CAKE

• 14 tablespoons butter, softened
• 3 cups sugar
• 5 eggs
• 1 teaspoon vanilla extract
• 3 1⁄4 cups flour
• 1⁄2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄3 cups milk
• 1 cup mini chocolate chip

• GLAZE

• 1 cup mini chocolate chip
• 2 tablespoons shortening
• 1 tablespoon light corn syrup

directions

1. CAKE: Preheat oven to 350*F.
2. Grease and flour a 10" tube pan.
3. With an electric mixer on low speed, cream together the butter and sugar.
4. Add eggs, one at a time, blending well after each addition.
5. Blend in vanilla.
6. Scrape down sides of bowl; blend on high speed for 6 minutes, scraping bowl occasionally.
7. Whisk together the flour, cocoa powder, baking powder, and salt.
8. Mix in the flour mixture alternately with the milk, blending after each addition until the batter is smooth.
9. Stir in the chocolate chips; pour batter into the prepared pan.
10. Bake for 75-85 minutes, or until a toothpick tests done.
11. Cool in pan for 20 minutes; invert onto a serving dish and cool completely.
12. GLAZE: Combine the chocolate chips, shortening, and corn syrup in a saucepan over very low heat.
13. Stir just until melted and smooth; cool slightly.
14. Pour or spoon glaze over cake; let stand until glaze is set.

Reviews

[Sackville]

I didn't have the best of luck with this recipe, but it's difficult to rate because I also didn't have the correct size pan so maybe there was a problem there or with my oven temperature. The batter looked great as I poured it into the pans -- I used a slightly smaller bundt pan than called for and a 9 inch round cake tin -- but the cake started to blacken on top long before it was cooked. I covered it with foil and continued baking until it tested done but as I went to turn out the cakes I realised the 9 inch one was still liquid inside, despite testing done. I quickly put it back in the pan and into the oven for another 20 minutes. The bundt one wasn't really salvagable but the smaller nine inch one turned out lovely with a glaze to hide the slightly black top. It really was quite moist and was enjoyed by my colleagues, so I can't fault the smaller cake.